Transfer to a serving bowl, garnish with the snipped chives, and serve. Taste and adjust the seasoning with salt, if needed. Add the hard-cooked eggs, green olives and celery leaves and turn once again. Add the celery, bell pepper, carrots and onion to the cooled noodles toss to combine. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl. Cook noodles until a little past al dente, then rinse under cold water and drain. Stir to mix well.Īdd the onion, celery and pickles and stir to mix again. Bring a large pot of salted water to a boil. To make the dressing, in a serving bowl, combine the mayonnaise, sour cream, mustard, pickle juice, 1/2 teaspoon pepper and 1/2 teaspoon salt. Drain and rinse under cold running water and set aside to drain. Reduce the heat to medium, add the macaroni, and cook until tender, according to package directions. Old-Fashioned Macaroni Salad with Sweet Picklesģ cups (10 1/2 oz./330 g.) elbow macaroniģ celery ribs, finely chopped, leaves reserved and finely choppedġ/2 cup (2 1/2 oz./75 g.) pimiento-stuffed green olives, choppedīring a pot of salted water to a boil over high heat.
The secret to the old-fashioned flavor of this salad is the addition of a little sweet pickle juice and sliced pimiento-stuffed olives, along with the more traditional ingredients like mayonnaise, onions and hard-cooked eggs. In a small mixing bowl, whisk together the mayonnaise, sour cream, vinegar, lemon juice, salt, pepper, and celery salt. Happy summer! Celebrate with a staple of cookouts and picnics: macaroni salad.
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